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Easy Apple Chips With Maple Tahini Dip

Jessica T. Brown
Thin, crisp cinnamon apple chips paired with a creamy maple tahini dip—fiber-rich, naturally sweet, and easy to bake for a wholesome, satisfying snack or appetizer.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Appetiser, Dip, Snack
Cuisine American
Servings 4

Equipment

  • 1 Mandoline Slicer
  • 1 Baking sheet
  • Parchment Paper (enough to line baking sheet)
  • 1 Mixing Bowl1 Spatula

Ingredients
  

  • 2 Honeycrisp apples thinly sliced
  • 1 tsp Cinnamon
  • ½ tsp Sugar
  • ¼ cup Tahini
  • ⅛ cup Water
  • 2 tbsp Maple Syrup
  • ½ tsp Salt
  • ⅓ tsp Vanilla Extract

Instructions
 

  • Prepare the Apples: Wash and core your apples, then use a mandoline slicer to cut them into uniform, paper-thin rounds.
    The thin slices ensure even baking and crisp texture. Lay them in a single layer on a plate while you prepare your baking sheet.
  • Preheat the Oven: Set your oven to 200°F (93°C) to achieve a slow, gentle bake.
    Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless.
    Proper preheating ensures the apple slices dry out evenly without burning.
  • Season the Apple Slices: Sprinkle each apple round with a light dusting of cinnamon and sugar, making sure every slice is coated evenly.
    This step enhances natural sweetness while adding warm, aromatic flavor.
    Gently press the topping onto the slices to help it adhere.
  • Bake the Apples: Arrange the slices in a single layer on the prepared baking sheet, ensuring none overlap.
    Bake for 1 to 1.5 hours, then carefully flip each slice with a spatula and continue baking for another 1 to 1.5 hours, checking periodically to achieve perfect crispness.
  • Make the Maple Tahini Dip: In a medium mixing bowl, combine tahini, water, maple syrup, salt, and vanilla.
    Whisk until smooth and creamy, adjusting water slightly if needed for a pourable consistency.
    This dip balances nutty richness with subtle sweetness.
  • Serve and Store: Remove the baked apple chips from the oven and allow them to cool completely on the sheet to become extra crisp.
    Serve with the maple tahini dip on the side, or store in an airtight container for up to 2–3 days to enjoy later.

Notes

  • Use a mandoline slicer for thin, even apple slices; thicker slices may stay chewy instead of crisp.
  • Honeycrisp apples work best, but Gala, Fuji, or Pink Lady are great alternatives for sweetness.
  • Keep oven temperature low to slowly dehydrate the apples for perfect crispiness.
  • Flip the apple slices halfway through baking for even drying and browning.
  • Store leftover chips in an airtight container at room temperature to maintain crunch.
  • Maple tahini dip can be made in advance and stored in the fridge for up to a week.